🤤 Dad's MOUTHWATERING Potstickers (鍋貼)!

By Made With Lau · 60 min

Ingredients

Instructions

1. Partially freeze the chicken, then cut it into very thin slices, stack the slices and cut into thin strips. Turn the strips 90 degrees and mince finely. Put in a large bowl.
2. In a small bowl, mix the oyster sauce, soy sauce, fish sauce, white pepper, chicken bouillon powder, sugar, salt, cornstarch and water. Add to the chicken and knead until fully coated.
3. Mince the celery and cabbage. Blanch them in boiling water for 1 minute, drain and squeeze out the excess water.
4. Mince the ginger the same way as the chicken. Mix the ginger, vegetables and meat together with the sesame oil.
5. Check the filling. If it is too wet, pour off the liquid, or add more cornstarch or chill it until firm.
6. Place a wrapper in your non-dominant hand. Add 2 teaspoons of filling to the center, then brush water along the edge. Fold into a half-moon and make five evenly spaced pleats, pressing the edge so it is fully sealed. Use less filling if you are new to wrapping.
7. Heat 2 tablespoons oil in a pan over medium-high heat. Place the potstickers in the pan without touching each other. Add water to come halfway up the potstickers, cover, and cook for 3 to 4 minutes until the water boils. Lower the heat and cook until the water has almost evaporated.
8. Remove the lid, move the potstickers to prevent sticking and add more oil. Cover again for about 30 seconds until the bottoms are crispy and golden brown.
9. Flip the potstickers and cook for 1 more minute. Turn off the heat.
10. Mix the vinegar, chili oil and sugar into a dipping sauce. Taste and adjust, then serve.

Summarized from Made With Lau's video. Watch it for the details.

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